JULY/AUGUST 2005
Add Comment (0)Marinated Tomato Salad
4 ripe heirloom beefsteak tomatoes, sliced
2 whole shallots, finely chopped
4 tablespoons extra-virgin olive oil
8 large basil leaves, torn into small pieces
kosher salt and freshly ground pepper
The trick to this dish is to cut the tomatoes in sequence so you can reconstruct them. Slice the tomatoes into thin slices and lay them out in order on a non-reactive tray (you can cover an aluminum cookie sheet with plastic wrap if nothing else). Sprinkle each tomato slice with olive oil, shallots, basil, salt and pepper. Let marinate in the refrigerator for 2 hours, then restack the slices to re-form the 4 tomatoes. Carefully place the reconstructed tomatoes on 4 plates and serve. Serves 4.
